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| 3 Esslöffel | corn oil |
| 1 gross | Onion coarsely chopped |
| 1 | Piece ginger root, peeled, chopped (1.5") |
| 2 | cloves garlic crushed |
| 1 Teelöffel | ground cumin |
| 1 Teelöffel | coriander ground |
| 4 | Cardamom pods, crushed, seeded |
| 1/2 Teelöffel | turmeric |
| 1 1/2 x ca. 450 g | Lean lamb, cut in cubes |
| 1 1/4 Tasse | yogurt plain |
| 6 x ca. 30 g | Button mushrooms sliced |
| 1 Esslöffel | lemon juice |
| | salt |
| | pepper freshly ground |
| | Lime slices, 1/4s (opt) |
| | Fresh cilantro sprigs (opt) |
| | Nan bread |
| | Saffron rice |
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Heat oil in a saucepan. Add onion and fry gently until lightly golden. Add ginger, garlic, cumin, coriander, cardamom seeds and turmeric and fry gently 2 minutes, stirring constantly. Add lamb and fry until brown, stirring frequently. Stir in yogurt and bring to a boil.
Stir well, cover and cook gently 45 minutes, stirring occasionally. Add mushrooms, re-cover and cook 15 minutes or until lamb is tender and yogurt is absorbed. Stir in lemon juice, salt and pepper and cook, uncovered, 5 minutes. Garnish with lime pieces and cilantro sprigs, if desired, and serve hot with Nan bread and saffron rice.
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